Enhanced precooked egg product and process for formulation of precooked egg products

ABSTRACT

The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.

CROSS REFERENCE TO RELATED APPLICATION(S)

The present patent application for “Enhanced Precooked Egg Product andProcess for Formulation of Precooked Egg Products” is a division andbased upon and claims priority to U.S. patent application Ser. No.09/644,103 filed Aug. 23, 2000, and to Provisional Patent ApplicationSerial No. 60/150,427 as filed on Aug. 24, 1999, now abandoned, entitled“Process for Formulation of Precooked Egg Products”, which areincorporated herein by reference in their entireties.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

(Not Applicable)

BACKGROUND OF THE INVENTION

The present invention is directed to an enhanced precooked egg productand a process for forming precooked egg products namely egg patties forfuture heating within a microwave, convection oven or griddle forconsumption as a portion of a food article. The precooked egg pattiesare primarily used as an ingredient within a food product such as abreakfast sandwich to be heated and consumed by an individual.

In the past, egg patties for use in consumable food articles have beenformed by the filling of a mold with a liquid egg mixture and cookingthe liquid egg within the mold. Alternatively, a liquid egg mixture maybe pumped onto a flat cooking belt for cooking within an oven. Eggpatties produced according to the above identified methods unfortunatelyhave the appearance of commercial processing. These egg pattiesgenerally are extremely dense and have the appearance of a cheeseproduct. Egg patties formed through the use of a mold and/or cookingthrough use of a flat cooking belt frequently were difficult todistinguish from the cheese portion of a breakfast sandwich. A needtherefor exists to eliminate the dense commercial processing appearancefor egg patties formed within a mold or upon a flat cooking belt ascooked within an oven. A need also exists to form an egg patty productwhich is more appealing in appearance for use within a breakfastsandwich susceptible to microwave heating for consumption by anindividual. Further, a need exists to distinguish by observation the eggpatty product from the cheese product within a food article such as abreakfast sandwich to enhance the appearance of the food article forconsumption.

SUMMARY OF THE INVENTION

The present process relates to the formation of precooked egg pattiesfor future heating within a microwave oven for consumption as a portionof a food article. The process involves the initial step of acquisitionof liquid whole eggs, liquid egg whites and/or liquid egg yolks mixedwith leavening ingredients (a mix of an acid and a base) to create anegg patty with improved texture and appearance for use within abreakfast sandwich following initial cooking. The following ingredientsmay be added to further improve the product including, but not limitedto, non-fat dry milk, modified food starch, gums, and emulsifiers. Theprocess in summary involves adding to liquid eggs leavening ingredientsor agents, mixing, and then cooking of the mixed eggs and leaveningingredients prior to the dissipation of the leavening ingredients toform an egg patty having improved appearance and a light and airytexture resembling scrambled eggs.

A principle advantage of the present invention is to create an eggproduct for a breakfast sandwich having improved texture.

Another principle advantage of the present invention is to create an eggproduct for a breakfast sandwich having a homemade look for the eggproduct.

Still another principle advantage of the present invention is to createan egg product for use within a breakfast sandwich which may be formedthrough the use of commercially available equipment.

Still another principle advantage of the present invention is to createan egg patty with a light and airy texture resembling scrambled eggs.

Still another principle advantage of the present invention is to createan egg patty having an increased height dimension as compared to eggpatties of similar weight manufactured pursuant to traditionalmanufacturing processes.

Still another principle advantage of the present invention is to createthe appearance of more egg in a breakfast sandwich without increasingthe total weight of the product.

Still another principle advantage of the invention is to create an eggpatty for a breakfast sandwich having a more appetizing appearance whichoccurs through the use of whole eggs, egg whites, whole eggs mixed withmilk, whole eggs and egg whites mixed with milk and/or any othercombination of the use of whole eggs, egg whites, and/egg yolks.

Still another principle advantage of the present invention is to providean improved egg product of relatively simple and inexpensive ingredientsand processing which fulfills the intended purpose of providing a moreappealing appearance for an egg patty without the fear of damage to theegg product and/egg processing equipment and/or illness to individuals.

A feature of the present invention is to combine leavening technologywith egg product processing techniques to provide an enhanced eggproduct for a breakfast sandwich having improved texture and a homemadelook.

Another feature of the present invention is the addition of acids andsoda to an egg product to release gas during a desired stage of cookingand processing to provide a more desirable appearing egg patty.

Still another feature of the present invention is the addition ofnon-fat dry milk to an egg product to provide a more desirable appearingegg patty.

Still another feature of the present invention is the addition ofmodified food starch to an egg product to provide a more desirableappearing egg product.

Still another feature of the present invention is the addition of gumsand/or emulsifiers (dairy blend) to provide a more desirable appearingegg patty.

Still another feature of the present invention is the use of FDAapproved ingredients for formulation of a consumable egg patty.

Still another feature of the present invention is the use of standardegg processing and egg cooking equipment to form egg patties for usewithin breakfast sandwiches.

Still another feature of the present invention is the use of additivesin a variety of ranges of ingredients to improve the appearance andappeal of an egg patty for use within a breakfast sandwich.

Still another feature of the present invention is the use of dicalciumphosphate dihydrate in the range of 0.5% to 10% to improve theappearance and appeal of an egg patty for use within a breakfastsandwich.

Still another feature of the present invention is the use of sodiumbicarbonate in a range of 0.15% to 5% to improve the appearance andappeal of an egg product for use within a breakfast sandwich.

Still another feature of the present invention is the use of gumsand/emulsifiers (dairy blend) in a range of 0.1% to 15% to improve theappearance and appeal of an egg product for use within a breakfastsandwich.

BRIEF DESCRIPTION OF THE DRAWINGS

None.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

The disclosed enhanced precooked egg product and process relates to theforming of precooked egg patties which may be reheated within microwaveovens, convection ovens, griddle's or any other heating device withoutlimitation, for consumption as a portion of a food article. This processincludes a wide range of egg product formulations which when cooked,result in a visually appealing egg patty that is readily distinguishablefrom the other ingredients within the food article. The process forforming precooked egg patties for future heating within a microwave ovenis distinctly different in certain physical-chemical characteristics asrelated to standard processing techniques for formulation of a productwhich is incorporated within items such as a breakfast sandwich.

Ordinarily one would not expect to use leavening ingredients in eggprocessing cooking operations to provide an improved egg patty. Cellstructure in the past has not been critical for use in egg products.Cell structure is very critical in the baking industry. Therefore it isrelatively common to use leavening agents within the baking industry butit has not been known to use leavening agents within the egg processingindustry. Adding leavening ingredients to a formula comprised of shelledeggs would be difficult and generally impractical because of the lack ofproper equipment for processing. The process for forming precooked eggpatties for future heating within microwave ovens is generally onlyapplicable to egg products formed through pumping, homogenizing, andmixing methods which are employed as the most efficient means ofincorporating the leavening system into the liquid eggs.

Leavening is the ability to rise and increase in volume a food article.Leavening may occur mainly during cooking, however, leavening may bedesired prior to cooking or partially before and partially during theheating of a food product. Leavening may occur through the use of water,steam, and/or gas which is utilized to expand a food product. Leaveningmay aerate a liquid by chemical means, yeast for production of carbondioxide gas and/or by mechanical means such as by mixing or injection ofair. Several different types of leavening agents and/or ingredients maybe combined to provide a maximum amount of lift for a desired foodproduct. For example, a combination of the use of yeast, leavening air,baking powder, and/or carbon dioxide may be utilized for leavening of aparticular food product. Generally, carbon dioxide is an acceptableleavening agent in that carbon dioxide is a gas generally expands whenheated. However, carbon dioxide has different functional characteristicsthan air, in that carbon dioxide gas is generated from within a productrather than from being incorporated into a product by beating. Thecreation of gas bubbles of carbon dioxide within a food product isgenerally sufficient to provide a desired volume of leavening action.Carbon dioxide is generally produced through chemical means. Sodiumbicarbonate generally found in baking soda or baking powder may combinewith an acid to release carbon dioxide when wet and dry ingredients aremixed within a food article.

Single-acting baking powders containing tartaric acid or cream oftartar, release carbon dioxide at room temperature, and mixtures inwhich they are used must be baked immediately to avoid dissipation ofthe carbon dioxide gas. Slow-acting baking powders, containingphosphates release a portion of the carbon dioxide gas at roomtemperature and a portion of carbon dioxide gas when heated.Double-acting baking powder generally contains sodium aluminum sulfateand calcium acid phosphate which release a smaller amount of carbondioxide gas when mixed and the balance of the carbon dioxide gas uponheating. Generally, suitable leavening agents for use in the formationof the enhanced egg patty disclosed herein include the use ofmonocalcium phosphate monohydrate (CaH₄(PO₄)₂.H₂O)); monocalciumphosphate anhydrous (CaH₄(PO₄)₂)); sodium asphate pyrophosphate(Na₂H₂P₂O₇); sodium aluminum phosphate (NaH₁₄Al₃(PO₄)₈.₄H₂O)); dicalciumphosphate dihydrate (CaHPO₄.₂H₂O); sodium aluminum sulfate (Al2(SO₄)₃.Na₂SO₄); glucono-gama-lactone (C₈H₁₀O₆); cream of tartar(potassium hydrogen tartrate (KHC₄H₄O₆); dipotassium acid phosphate(K₂HPO₄); monopotassium acid phosphate (KH₂PO₄); adipic acid(COOH(CH₂)₄COOH); anhydrous monocalcium phosphate (Ca(H₂PO₄)₂);magnesium phosphate (MgHPO₄MgHPO₄.₃H₂O); and sodium trimetaphosphate(NaPO₃)₃).

The process of applying leavening technology to the formulation ofprecooked egg patties may not be used in products sold in a liquid orfrozen state because the leavening gases would be released shortly afterprocessing and therefore before use. The leavening technology,ingredients, and leavening gases would therefore be renderednon-functional within the product if available as a liquid or frozenproduct.

The application of the process for forming precooked egg patties forfuture heating within microwave ovens is generally maximized when theleavening ingredients are mixed into the liquid eggs and cooked shortlythereafter. Generally, liquid eggs do not have a doughy or bread-liketexture. One would not expect to add leavening ingredients to the eggsto modify the egg structure, texture and appearance as would be typicalof a baked good. In general, the leavening agents function to aerate theliquid egg product so that when the leavened liquid air product isexposed to heat carbon dioxide bubbles are formed and entrapped with theegg product to provide a light and airy texture. Leavening gas emittedfrom the leavening agents improves the texture and appearance of the eggpatty and considerably increases the height of the egg patty for usewithin a breakfast sandwich.

Leavening systems in the past have been used in baking goods whichcontain glutens. Gluten provides a structure for gas bubbles to formproviding a vehicle for the bonding of the leavening agents forexpansion/elevation of the food article.

The leavening system generally functions well when used in conjunctionwith a liquid egg mixture. The method of adding leavening agents hasbeen adapted for use in eggs through the introduction of a mixture ofacid and bases into the eggs. Instead of mixing acid and base and dryingredients directly into a doughy mixture, the leavening systemingredients and/or agents are generally mixed with water prior to beingadded to the liquid egg mixture. The mixture of water with the liquidegg product may occur within commercial processing equipment during thepumping, and mixing methods, wherein the mixed egg product is thencooked in a normal manner by introduction of the liquid egg mixture intoa mold or the placement of the liquid egg mixture on a flat belt forcooking within an oven.

In general, the process for formulation of an enhanced egg pattyincludes: obtaining a desired amount or volume of unshelled liquid wholeeggs, egg yolks, and/or egg whites by convention shelling techniques andplacing the unshelled eggs in a mixing tank or vessel. In a separatetank or in the identical tank “dry ingredients” including, but notnecessarily limited to, oils; gums and emulsifiers; non-fat dry milk;salt; water and leavening ingredients are placed. The “dry ingredients”are then preferably mixed. The mixed “dry ingredients” are thenintroduced into the liquid eggs whereupon mixing should occur.Alternatively, the “dry ingredients” may be directly mixed with theliquid eggs. The mixed liquid egg product is then pumped for preheatingwithin a heat exchanger. The preheated mixed liquid egg product may thenbe pumped into a depositor. Finally, the preheated mixed liquid eggproduct is then preferably deposited in a mold for cooking. Cookingnormally occurs by passing the molds containing the preheated liquid eggproduct through a convection oven. The cooked egg patties are thenremoved from the molds for appropriate storage and/or for inclusionwithin a food product such as a breakfast sandwich. The food productand/or enhanced egg patty may be cooled and/or frozen for storage andfor reheating at a future time through the use of griddles, ovens,and/or microwave ovens in conjunction with a food article forconsumption by an individual. It should be noted that any shape ofenhanced egg patty may be provided including but not necessarily limitedto shapes such as round, square, or oval. Additionally, the enhanced eggpatty may be obtained in the form of a pre-cooked scrambled egg productwhich may be formed, folded, and/or cut into a shape as desired forconsumption or for incorporation into a food article such as an omeletor breakfast sandwich.

Alternatively, the process for formulation of an enhanced egg patty mayinclude obtaining a desired amount or volume of unshelled liquid wholeeggs, egg whites, and/or egg yolks through the utilization ofconventional egg shelling techniques. Placing the unshelled liquid eggsin a mixing tank for mixing with additional ingredients such as oils,gums and emulsifiers, salt, and water. In a separate tank leaveningingredients and water may be added and mixed. The mixed liquid eggs andingredients may then be pumped to a heat exchanger for preheating.Additionally, pumping of the mixed leavening ingredients may occur forcombination with the mixed liquid egg product immediately prior to thepreheating phase upstream of the heat exchanger, where the mixedleavening ingredients may be introduced into the liquid eggs through theutilization of forced injection. The ratio of leavening ingredientsintroduced into the liquid egg products should be approximately 1 partmixed leavening ingredients per hour to 21.8 parts of mixed liquid eggsper hour as the mixed liquid eggs and mixed leavening agents pass forpreheating into the heat exchangers. Next, the mixed leaveningingredients and liquid eggs are pumped to a depositor, whereupon, adesired amount of preheated mixed liquid eggs and leavening ingredientsare deposited within molds. The molds containing the mixed liquid eggproduct and leavening ingredients are then passed into an oven forcooking. The cooked enhanced egg patties are then removed from the moldsfor appropriate storage and/or for inclusion within a food product suchas a breakfast sandwich. The food product and/or enhanced egg patty maybe cooled and/or frozen for storage, and for reheating at a future time,through the use of griddles, ovens, and/or microwave ovens inconjunction with the food article for consumption by an individual.Preferably, during the injection process the mixed leavening ingredientsare introduced into the mixed liquid egg products in the same proportionas indicated herein for the non-injection formulations. Alternatively,carbon dioxide and/or dry ice may be utilized for passage within a gasline to sparge gas into the flowing mixed liquid egg products prior tothe preheating phase as an alternative and/or supplemental leaveningagent.

It should also be noted that homogenizing of the mixed liquid eggproduct may also be utilized provided that the homogenizing methodsutilized do not significantly delay the continued cooking of the mixedliquid egg product. Preferably, the mixed liquid egg product is cookedwithin six hours of mixing and more preferably cooking occursimmediately following the mixing of the egg product to maximize theeffectiveness, and minimize the dissipation, of the leavening agentsduring the formulation of the enhanced cooked egg patty. Thehomogenizing step may occur prior to the addition of the leaveningagents into the liquid egg mixture in order to minimize dissipation ofthe leavening ingredients and/or gasses prior to cooking.

In general, the ingredients of the enhanced egg product are not requiredto be combined in any preferred order for mixing. The ingredients of theenhanced egg product are preferably mixed cold at a temperature between32° F. to 40° F. and more preferably less than 40° F. Generally, themixing occurs through the combination of the “dry ingredients” which arenormally all the ingredients with the exception of the liquid eggs.Water, is then added to the “dry ingredients” whereupon mixing mayoccur. The mixed dry ingredients and water are then mixed into theliquid eggs to formulate the enhanced mixed liquid egg product. Themixing time normally is reduced to a minimum and generally is no longerthan necessary to insure adequate mixing of the product. The mixing mayoccur through the use of a high shear mixer as is commerciallyavailable. In an alternative embodiment, additional leavening agents,and particularly sodium bicarbonate, may be introduced into previouslymixed liquid egg product where cooking of the liquid egg product hasbeen delayed in excess of six hours. The additional introduction ofleavening ingredients such as sodium bicarbonate alleviates concernsover dissipation of the initial leavening gasses and rejuvenates themixture prior to the cooking of the enhanced egg patties. A byproductresulting from introduction of additional sodium bicarbonate is anincrease in the sodium level for the final enhanced egg patty byapproximately 0.11%.

Following the complete mixing of the liquid egg product a preheatingstep occurs prior to the formulation of the enhanced egg patties. Inoperation, the preheating phase is generally continuous for the enhancedmixed liquid egg product which occurs as the liquid egg mixture ispumped through equipment for introduction into a tube to tube heatexchanger. The temperature of the enhanced liquid egg product prior tothe tube to tube heat exchanger is approximately 40° F. The temperatureof the enhanced mixture of liquid egg product exiting the tube to tubeheat exchanger and/or a scraped surface heat exchanger followingcompletion of preheating is approximately 135° F. The preheating phaseelevates the temperature of the enhanced liquid egg mixture toapproximately 135° F. which occurs prior to the introduction of theliquid egg mixture into the depositor. The preheating of the mixedenhanced liquid egg product is generally accomplished prior to theintroduction of the mixed liquid egg product into the depositor. Thepreheating of the mixed liquid egg product generally occurs through theuse of a tube to tube heat exchanger which may be identified as aFeldmeier system.

In addition, the preheating procedure may continue through the use of ascraped surface heat exchanger which may be identified as the ConthermSwept Surface Heat Exchanger. It should be noted that the preheating maybe eliminated and/or significantly reduced so long as cooking times andtemperatures are correspondingly adjusted for cooking of the enhancedegg patties to avoid burning, sticking, and/or other undesirablecomplications associated with the cooking process where the startingliquid egg product has not been previously preheated.

During and/or immediately following the preheating, the mixed liquid eggproduct including the leavening ingredients, are preferably pumpedand/or passed through the depositor for the delivery of a specificweight of mixed liquid egg material into a mold at a set rate. The speedor rate of the depositor may be regulated for the formulation of theenhanced egg patties. The speed of the depositor is the rate at which amold is filled with mixed liquid egg product for movement through anoven. Generally, the depositor operates at a rate of between 10 and 20shots per minute which represents the number of molds being filled eachminute for cooking. Generally, each mold is of sufficient size to holdbetween 55 and 65 grams of liquid egg product for formulation intoenhanced egg patties. It should be noted that larger molds may beutilized which are adapted for receipt and holding of 90 grams of liquidegg product for cooking within an oven. During the use of largercapacity molds, the depositor is normally operated at a rate to fill 10molds per minute. The mixed fluid egg mixture is preferably preheatedimmediately prior to the introduction into a depositor which places theliquid egg product into a mold. The mold in turn is then immediatelymoved into an oven for cooking.

In general, a continuous forced draft convection heating oven isutilized for cooking of the mixed enhanced liquid egg product forformulation of the improved egg patties. A suitable forced draftconvection heating oven is preferably identified as a Wolverine Proctorconvection oven. The operational oven temperature parameters are usuallyidentified as 350° F. to 475° F. where the dampers and related humiditywithin the convection oven may be adjusted dependent upon the localenvironmental conditions as identified within the examples indicatedherein.

A typical formula for the liquid egg product used to provide an enhancedegg patty, would involve the use of liquid whole eggs constituting62.74%; water being 24.98%; corn oil being 6%; non-fat dry milk being2.75%; dairy blend being 1.25% (gums and emulsifiers); dicalciumphosphate dihydrate being 1%; salt being 0.65%; sodium bicarbonate being0.33%; xanthan gum being 0.15% and butter flavor being 0.15%, where thepercentages indicated relate to the relative percentages by weight ofthe mixed liquid egg product prior to cooking.

An alternative mixture of liquid egg product used to provide an enhancedegg patty, would involve the use of liquid egg whites constituting97.38%; purity W starch as available from National Starch and ChemicalCo., 10 Findene Avenue, Bridgewater, N.J. 08807, being 1.5%; dicalciumphosphate dihydrate being 0.75%; sodium bicarbonate being 0.25%; xanthangum being 0.1% and citric acid being between 0.02% and 0.05%, where thepercentages indicated relate to the relative percentages by weight ofthe mixed liquid egg product prior to cooking.

Another alternative formula for the liquid egg product to be used in theprocess of formation of enhanced precooked egg patties would includeliquid whole eggs constituting 95.69%; dairy blend (gums andemulsifiers) constituting 1.5%; dicalcium phosphate dihydrate being 2%;sodium bicarbonate 0.66% and xanthan gum being 0.15%, where thepercentages indicated relate to the relative percentages by weight ofthe mixed liquid egg prior to cooking.

Another alternative formula for the liquid egg product to be used inprocessing for formulation of enhanced precooked egg patties wouldinclude whole eggs constituting 50%; egg whites constituting 45.44%;purity W (modified food starch) starch as available from National Starchand Chemical Co., Bridgewater, N.J. 08807, being 1.5%; dairy blend (gumsand emulsifiers) being 1.25%; dicalcium phosphate dihydrate being 1.25%;sodium bicarbonate being 0.41%; and xanthan gum being 0.15%, where thepercentages indicated relate to the relative percentages by weight ofthe mixed liquid eggs prior to cooking.

The ingredients for the liquid egg product and leavening agents may bemixed for approximately 5 to 10 minutes and then the mixed liquid eggproduct may be pumped through commercial processing equipment forcooking in a commercial convection oven. Alternatively, the ingredientsmay be mixed through constant stirring for a desired period of time,whereupon the mixed liquid egg product may be pumped into the depositorfor further processing. Alternatively the mixed liquid egg product maybe exposed to homogenizing through commercial homogenizing equipment.

The mixed formulated liquid egg product may be cooked without apreheating stage to avoid reaction of the sodium bicarbonate and therelease of carbon dioxide gas in the liquid stage prior to cooking. Itshould be noted that preheating of the liquid egg mixture to atemperature of 135° F. may occur so long as the preheating does notpermit significant dissipation of carbon dioxide gas from the sodiumbicarbonate reaction process during the liquid stage of the egg product.It is desirable for the reaction of sodium bicarbonate and the releaseof carbon dioxide gas to occur in the cooking stage and not in theliquid stage of the mixed liquid egg product. It is also generallydesirable to avoid over mixing of the formulated liquid egg product.Excess mixing or agitation may result from the use of powerful mixingequipment causing the release of carbon dioxide gas reducing theeffectiveness of the leavening ingredients. Excess agitation may causethe degradation of the leavening ingredients and the premature releaseof carbon dioxide gas in the liquid phase prior to cooking.

Cooking times may vary considerably based upon the temperature selectedwithin the commercial oven.

EXAMPLES Example I

The above-identified process was utilized to formulate and enhanced eggpatty. The ingredients for the egg patty were separated into twocomponents. The first component was formed of egg whites being 97.05% ofthe weight of the entire first component; purity W starch as availablefrom National Starch and Chemical Co., 10 Findene Avenue, Bridgewater,N.J., being 1.5% of the entire weight of the first component; dicalciumphosphate being 1% of the entire weight of the first component; odiumbicarbonate being 0.33% of the entire weight of the first component;xanthan gum being 0.1% of the entire weight of the first component; andcitric acid being 0.02% of the entire weight of the first component.

The second component was formed of egg yolk being 49.75% of the entireweight of the second component; yolk balls being 39.85% of the entireweight of the second component; water being 10% of the entire weight ofthe second component; locust bean gum being 0.25% of the entire weightof the second component and xanthan gum being 0.15% of the entire weightof the second component.

Each of the first components and second components were thoroughly mixedfor separate pumping to a depositor as earlier described.

The first component was not preheated and initially 56 grams were filledwithin a mold size having approximate diameter dimension of 3½ inches.Next the second component was preheated to 120° F. and 14 grams of thesecond component were added on top of the first component within the 3½inch diameter mold. The depositor was operating at a rate of 17 shotsper minute which corresponded to the cooking time of the molds withinthe convection oven. The convection oven operational parameters were setat 475° F. for temperature having the top damper at a 0.2 position andthe bottom damper being open.

The above-identified ingredients and processing procedures resulted inan enhanced egg patty having increased thickness, and improved color,texture, mouth. feel, and overall appearance as compared to egg pattiesnot formulated according to the above-identified specification.

Example II

A round scrambled egg patty was obtained according to the proceduresidentified above. The round scramble egg patty ingredients initiallywere whole eggs in an amount of 62.74% of the entire weight of theproduct; water being 24.98% of the entire weight of the product; cornoil being 6% of the entire weight of the product; non-fat dry milk being2.75% of the entire weight of the product; In-Flate Starch as availablefrom National Starch and Chemical Co., 10 Findene Avenue, BridgewaterN.J., being 1.25% of the entire weight of the product; dicalciumphosphate being 1% of the entire weight of the product; salt being 0.65%of the entire weight of the product; sodium bicarbonate being 0.33% ofthe entire weight of the product; xanthan gum being 0.15% of the entireweight of the product; and butter flavor being 0.15% of the entireweight of the product. The ingredients were mixed for pumping to thedepositor as earlier described. The mixed egg product was preheated to135° F. prior to introduction into the depositor. The preheating wasaccomplished first through a tube to tube heat exchanger and thenthrough a scraped surface heat exchanger. The initial operatingtemperatures for the oven were set at 435° F. where the depositor wasoperating at 17 shots per minute for filling of a 3½ inch diameter moldwith 61 grams of liquid mixed egg material. The top oven damper was setat 0.3 and the bottom oven damper was open for the convection oven. Theabove-identified ingredients and processing procedures provided anenhanced egg patty having increased thickness and improved color,texture, mouth feel, and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

Example III

A squared scrambled egg patty was obtained through the utilization ofwhole eggs being 62.57% of the entire weight of the product; water being26.28% of the entire weight of the product; corn oil being 5% of theentire weight of the product; non-fat dry milk being 2.75% of the entireweight of the product; In-Flate Starch as available from National Starchand Chemical Co., 10 Findene Avenue, Bridgewater N.J., being 1.25% ofthe entire weight of the product; dicalcium phosphate being 1% of theentire weight of the product; salt being 0.5% of the entire weight ofthe product; sodium bicarbonate being 0.33% of the entire weight of theproduct; xanthan gum being 0.15% of the entire weight of the product;butter flavor being 0.1% of the entire weight of the product; citricacid being 0.05% of the entire weight of the product; and pepper being0.02% of the entire weight of the product. The ingredients for theenhanced egg patty were thoroughly mixed for pumping to the tube to tubeheat exchanger and the scraped surface heat exchanger which elevated thetemperature of the mixed enhanced liquid egg product to 135° F. themixed enhanced liquid egg product was then transferred to a depositorwhich was operating at 13 shots per minute for filling of a mold havingsize dimensions of 8¾ inches by 3 inches and where each mold contained61 grams of mixed liquid egg product. The convection oven operatingtemperatures were set at 350° F. where the top damper was closed and thebottom damper was open.

The above-identified ingredients and processing procedures resulted inan enhanced egg patty having increased thickness, and improved color,texture, mouth feel, and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

Example IV

An enlarged round scrambled egg patty was obtained by utilization of theingredients identified in Example II. These ingredients were pumped to atube to tube heat exchanger and/or scraped surface heat exchanger forpreheating to a temperature of 135° F. The mixed liquid egg material wasthen transferred to a depositor which filled a mold having approximatesize dimension of 4 inches in diameter at a rate of 10 shots per minute.Each mold was filled with 90 grams of mixed liquid egg product. Theconvection oven temperature setting was 435° F. where the top damper wasset at the 0.1 position and the bottom damper was open. Theabove-identified ingredients and processing procedures resulted in anenhanced egg patty having increased thickness, and improved color,texture, mouth feel and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

Example V

An alternative squared scrambled egg patty was obtained by utilizationof the ingredients identical to Example III above. The mixed ingredientswere transferred by pump to a tube to tube heat exchanger and/or scrapedsurface heat exchanger for preheating where the temperature of the mixedenhanced liquid egg product was elevated to 135° F. The liquid eggproduct was then pumped to the depositor which was operating at a rateof 13 shots per minute for filling a mold size having approximatedimensions of 6 inches by 3 inches with 61 grams of liquid egg product.The molds were then cooked within a convection oven having an operatingtemperature of 350° F. having a closed top damper and an open bottomdamper. The above-identified ingredients and processing proceduresresulted in an enhanced egg patty having increased thickness, andimproved color, texture, mouth feel and overall appearance as comparedto egg patties not formulated according to the above-identifiedspecifications.

Example VI

An enhanced egg patty was formulated through the use of 2,472.8 poundsof whole egg (61.82%); 82 pounds of citric acid (2.05% total); 1,051.2pounds of water (26.28%); 200 pounds of soy oil (5%); 110 pounds of ProMix 632 (2.75%) (combination of non-fat dry milk and whey) as availablefrom All American Foods, Inc., of Mankato, Minn.; 40 pounds of dicalciumphosphate dihydrate; 20 pounds of salt (0.5%); 13.2 pounds of sodiumbicarbonate (0.33%); 6 pounds of xanthan gum (0.15%); 4 pounds of butterflavor (0.1%); and 0.8 pounds of liquid pepper (0.02%).

Initially, 2,472.8 pounds of whole egg and 80 pounds of citric acid wereplaced in a mixing vessel where mixing was initiated. Next, the 200pounds of soy oil was added to the vessel where mixing continued. Next,1,051.2 pounds of water was added to the mixing vessel where mixingcontinued. An additional 2 pounds of citric acid was then added to themixing vessel for continued mixing. Next, 4 pounds of butter flavor wasadded to the mixing vessel whereupon mixing continued. Next, 0.8 poundsof liquid pepper was added to the mixing vessel for continued mixing.Next, 20 pounds of salt was added to the mixing vessel and then 110pounds of Pro mix 632 (combination of non-fat dry milk and whey) asavailable from American Foods, Inc., of Mankato, Minn., was added to themixing vessel where mixing continued. Next, 40 pounds of dicalciumphosphate dihydrate was added to the mixing vessel followed by theaddition of 13.2 pounds of sodium bicarbonate. Lastly, 6 pounds ofxanthan gum was added to the mixing vessel where mixing continued untilall the ingredients were mixed.

The cooking of the mixed ingredients of Example VI provided an enhancedegg patty. The cooking parameters initially were for a temperaturesetting within the convection oven of 400° F. The mixed liquid eggproduct was preheated within the tube to tube heat exchanger to 130° F.The liquid egg mixture was then passed through the scraped surface heatexchanger where the temperature was elevated to 145° F. The belt speedthrough the convection oven was set at a cooking speed of 120 seconds.The cooking weight of liquid egg product within each mold wasestablished at 51 grams. The steam pressure within the convection ovenwas 2700 pph and the internal dew point for the convection oven was 176°F. The top front damper was set at 0.1, the top back damper was set at0.1, the bottom front damper was set at 0.065, and the bottom backdamper was set at 0.01. The internal product temperature for the eggpatties was not permitted to drop below the 178° F. minimum. Theabove-identified ingredients and processing procedures resulted in anenhanced egg patty having increased thickness, and improved color,texture, mouth feel and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

Example VII

An enhanced egg patty was obtained through the initial placement of2,476.8 pounds of whole egg (61.92%) within a mixing vessel. Next, 80pounds of citric acid (2.0%) was added to the vessel whereupon mixingwas commenced. Next, 240 pounds of soy oil (6.0%) was added to themixing vessel for continued mixing. Next, 999.2 pounds of water (24.98%)was added to the mixing vessel followed by the addition of 28 pounds ofsalt (0.5%) whereupon mixing continued. Next, 6 pounds of natural eggWONF (0.15%) was added to the mixing vessel along with 0.8 pounds ofnatural butter WONF (0.02%) whereupon mixing continued. Next, 110 poundsof Pro Mix 632 (2.75%) (combination of non-fat dairy milk and whey) asavailable from All American Foods, Inc., of Mankato, Minn., was addedfor continued mixing. Next, 40 pounds of dicalcium phosphate dihydrate(1.0%) was added to the mixing vessel followed by the addition of 13.2pounds of sodium bicarbonate (0.33%). Finally, 6 pounds of xanthan gum(0.15%) was added to the mixing vessel whereupon mixing continued untilall the ingredients were mixed. The liquid egg product was then cookedaccording to the above-identified procedures where the liquid eggmixture was initially preheated within a tube to tube heat exchanger to130° F. Next the liquid egg mixture was heated within the scrapedsurface heat exchanger to 145° F. whereupon the liquid egg mixture wasplaced within a depositor. The belt speed for cooking of the individualmolds of egg patties was set at 120 seconds for cooking of 51 grams ofliquid mixed egg product within each mold. The convection oventemperature was set at 400° F. where the steam pressure within the ovenwas 2700 pph and the dew point was 176° F. The damper settings for theoven were set at top front 0.1, top back 0.1, bottom front 0.065, andbottom back 0.01. The initial product temperature was maintained at aminimum of 178° F. The above-identified ingredients and processingprocedures resulted in an enhanced egg patty having increased thickness,and improved color, texture, mouth feel and overall appearance ascompared to egg patties not formulated according to the above-identifiedspecifications.

Example VIII

An enhanced egg patty was formed by the initial placement of 2,476.8pounds of whole egg (61.92%) and 80 pounds of citric acid (2.0%) withina mixing vessel where mixing was commenced. Next, 240 pounds of soy oil(6.0%) was added to the mixing vessel where mixing continued. Next,840.8 pounds of water (24.96% total) was added to the mixing vesselalong with 28 pounds of salt (0.7%) where mixing continued. Next, 6pounds of natural egg WONF (0.15%) was added along with 0.8 pounds ofnatural butter WONF (0.02%). Next, 110 pounds of Pro Mix 632(2.75%)(combination of non-fat dairy milk and whey) as available fromAll American Foods, Inc., of Mankato, Minn., was then added for mixingwithin the mixing vessel. Next, 40 pounds of dicalcium phosphatedihydrate (1.0%) was placed in the mixing vessel along with 6 pounds ofxanthan gum (0.15%). Mixing was continued until all ingredients weremixed. In a separate mixing vessel, 13.2 pounds of sodium bicarbonate(0.33%) and 158.4 pounds of water were mixed until the sodiumbicarbonate had completely dissolved.

The sodium/water solution was added to the liquid egg mixture using a“T” pipe injection connection directly before the product pump andupstream of the depositor. The sodium/water solution was added to theliquid egg mix at a rate of 87 pounds per hour as compared to the rateof liquid flow for the egg mix solution of 1900 pounds per hour.

The resulting liquid egg and liquid sodium mix was then preheated to atemperature of 130° F. within the tube to tube heat exchanger and thento a temperature of 145° F. within the scraped surface heat exchanger.The depositor then filled suitable molds with 51 grams of liquid eggproduct for cooking. The oven temperature was initially set at 400° F.where the belt speed was set at 120 seconds for cooking time. The steampressure within the oven was 2700 pph and the dew point was establishedat 35%. The top front damper for the oven was shut, the top back damperwas shut, the bottom front damper was set at 0.4, and the bottom backdamper was shut. The initial product temperature was maintained at leastat a 182.2° F.

The above-identified ingredients and processing procedures resulted inan enhanced egg patty having increased thickness, and improved color,texture, mouth feel and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

Example IX

An enhanced egg patty was obtained through the initial placement of644.36 pounds of liquid egg (54.55%) and 23.62 pounds of citric acid(0.02%) within a mixing vessel. The ingredients of 213.54 pounds ofwater (33.7% total); 28.78 pounds of Pro Mix 632 (2.44%) (non-fat drymilk and whey) as available from All American Foods, Inc., of Mankato,Minn.; 52.33 pounds of soy oil (4.43%); 10.47 pounds of dicalciumphosphate dihydrate (0.89%); 5.23 pounds of salt (0.44%); 1.57 pounds ofxanthan gum (0.13%); 1.05 pounds of butter flavor (0.09%); and 0.21pounds of liquid pepper (0.02%) were added to the mixing vesselwhereupon mixing was commenced until all the ingredients were thoroughlymixed. To a separate vessel were added 15.44 pounds of sodiumbicarbonate (1.31%) and 184.56 pounds of water. Mixing within theseparate mixing vessel was commenced until all of the sodium bicarbonatewas dissolved. The sodium/water solution was added to the liquid eggmixture using an “T” pipe injection connection directly before theproduct pump and upstream of the depositor. The sodium/water solutionwas added to the liquid egg mixture at a rate of 130.8 pounds per houras compared to the rate of liquid flow for the egg mixture product of3000 pounds per hour. The resulting liquid egg and liquid sodium mixturewas then preheated to a temperature of 125.4° F. within the tube to tubeheat exchanger and to a temperature of 138.9° F. within the scrapedsurface heat exchanger. The depositor filled suitable molds with 51grams of liquid egg product for cooking. The oven temperature wasinitially set at 400° F. where the belt speed was set at 2.74 minutesfor cooking time. The steam pressure within the oven was set at 18 psi.The settings for the oven included a top front damper at 0.1, a topmiddle damper at 0.05, a top back damper at 0.05, a bottom front damperat 0.25, a bottom middle damper at 0.1, and a bottom back damper 0.5.

The above-identified ingredients and processing procedures resulted inan enhanced egg patty having increased thickness, and improved color,texture, mouth feel and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

Example X

An enhanced egg patty was obtained through the use of 1,595.5 pounds ofliquid whole egg; 657 pounds of water; 68.75 pounds of Pro Mix 632(non-fat dry milk and whey) as available from All American Foods, Inc.,of Mankato, Minn.; 125 pounds of soy oil; 25 pounds of dicalciumphosphate dihydrate; 12.5 pounds of salt; 8.2 pounds of sodiumbicarbonate; 3.75 pounds of xanthan gum; 2.5 pounds of butter flavor;1.25 pounds of citric acid; and 0.5 pounds of liquid pepper. Thepercentage composition of the product is identified as liquid egg being63.82%; water being 26.28%; Pro Mix 632 being 2.75%; soy oil being 5%;dicalcium phosphate dihydrate being 1%; salt being 0.5%; sodiumbicarbonate being 0.33%; xanthan gum being 0.15%; butter flavor being0.1%; citric acid being 0.05%; and liquid pepper being 0.02% where thepercentages identified are percentages of the total weight of theproduct.

Initially, the entire liquid whole egg was added to a mixing vesselwhere the mixer was initiated agitating the bottom at 5% and the top ofthe mixer at 50%. Next all of the soy oil was added to the mixing vesselwhere mixing continued. Next 627 pounds of water was added to the mixingvessel where 30 pounds of water were saved to rinse the tank walls afterthe addition of the dry ingredients. Next, the bottom agitator of themixing vessel was increased to 50% and the top agitator of the mixingvessel was increased to 100%. Next, the citric acid was added to themixing vessel followed by the addition of the butter flavor and theliquid pepper. Next the salt was added to the mixing vessel whereuponthe agitator was increased to 100% at the bottom and 100% at the top.Next, the Pro Mix 632, as available from All American Foods of Mankato,Minn., non-fat dry milk and whey was added to the mixing vessel followedby the addition of the dicalcium dihydrate. Next, the sodium bicarbonatewas added to the mixing vessel followed by the addition of the xanthangum. The tank walls were then rinsed with the 30 gallons of waterwithheld as identified above, whereupon mixing continued until all theingredients were mixed. The resulting liquid egg mixture was preheatedto a temperature of 126.7° F. within the tube to tube heat exchanger andto a temperature of 135° F. within the scraped surface heat exchanger.The oven temperature was initially set at 392° F. where the belt speedwas set at 150 seconds for cooking time. The dew point within the ovenwas set at 173° F. The top front damper was set at 0.09, the bottomfront damper was set at 0.1, and the bottom back damper was set at0.025.

The above-identified ingredients and processing procedures resulted inan enhanced egg patty having increased thickness, and improved color,texture, mouth feel and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

Example XI

The ingredients and mixing procedures as identified for Example X wereduplicated in Example XI. The resulting liquid egg mixture was thenpreheated to a temperature of 126.6° F. within the tube to tube heatexchanger and to a temperature of 135.3° within the scraped surface heatexchanger. The oven temperature was initially set at 406° F. where thebelt speed was also set at 150 seconds cooking time. The steam pressurewithin the oven was set at 100% and the dew point as established at 173°F. The top front damper was set at 0.09, the bottom front damper was setat 0.1, and the bottom back damper was set at 0.025.

The above-identified ingredients and processing procedures resulted inan enhanced egg patty having increased thickness, and improved color,texture, mouth feel and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

Example XII

The ingredients and mixing parameters as identified for Example X wereduplicated within Example XII. The resulting egg mixture was thenpreheated to a temperature of 126.7° F. within the tube to tube heatexchanger and to a temperature of 135° within the scraped surface heatexchanger. The oven temperature was initially set at 421° F. where thebelt speed was also set at 150 seconds for cooking time. The steampressure within the oven was set at 100% and the dew point asestablished at 170° F. The top front damper was set at 0.1, the top backdamper was set at 0.11, the bottom front damper was set at 0.04, and thebottom back damper was set at 0.015.

The above-identified ingredients and processing procedures resulted inan enhanced egg patty having increased thickness, and improved color,texture, mouth feel and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

Example XIII

The ingredients and mixing parameters as identified for Example X wereduplicated within Example XIII. The resulting liquid egg mixture wasthen preheated to a temperature of 126.8° F. within the tube to tubeheat exchanger and to a temperature of 141° within the scraped surfaceheat exchanger. The oven temperature was initially set at 442° F. wherethe belt speed was also set at 150 seconds for cooking time. The steampressure within the oven was set at 100% and the dew point asestablished at 173° F. The top front damper was set at 0.2, the top backdamper was set at 0.3, the bottom front damper was set at 1, and thebottom back damper was set at 0.5.

The above-identified ingredients and processing procedures resulted inan enhanced egg patty having increased thickness, and improved color,texture, mouth feel and overall appearance as compared to egg pattiesnot formulated according to the above-identified specifications.

It should be noted that the process steps identified above may besubstantially interchanged and modified without sacrifice as to thefinal enhanced egg patty product.

In general, the ingredients identified herein have been provided forillustrative purposes and should not be considered as restrictive. Forexample, the leavening acid may be any of the compounds identified inassociation with dicalcium phosphate dihydrate, namely monocalciumphosphate monohydrate, monocalcium phosphate anhydrous, sodium asphatepyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate,glucono-gamma-lactone, cream or tartar, dipotassium acid phosphate,monopotassium acid phosphate, adipic acid, anhydrous monocalciumphosphate, magnesium phosphate, and sodium trimetaphosphate.

In addition, reference herein to modified food starch may generallyinclude a wide variety of commercially available corn starches and/orpotato starches used in food products which are FDA approved forconsumption by individuals. In addition, certain sugars may be used assubstitutes for, or in combination with, either of the modified foodstarches identified herein. Further, reference herein to soy oil and/orcorn oil may include reference to other edible oils namely peanut oil,and vegetable oils. It should be noted that a number of alternativeedible oils may adequately function as substitute ingredients for theidentified soy bean oil and/or corn oil herein. Carboxymethyl cellulose,carrageenan, guar gums, locust bean gum, beta carotene, agar, glycerolmonostearate, monodiglycerides and propylene glycol esters may functionas acceptable substitutes and/or replacements for the xanthan gum andthe gums and emulsifiers identified herein. Further, other milk productsmay be substituted for the non-fat dry milk and whey as indicated hereinfor incorporation into the enhanced egg patty.

Generally, emulsifiers coat air cells to provide stabilization and toincrease the volume of amount of gas within a food article. Carbondioxide gas usually does not spontaneously form bubbles in most foodproducts. The addition of emulsifiers assist to create more uniform gascells which function as nucleation locations for carbon dioxide gas. Thegums and emulsifiers identified above namely carboxymethyl cellulose,carrageenan, guar gums, locust bean gum, beta carotene, agar, glycerolmonostearate, monodiglycerides, propylene glycol esters and xanthan gumpreferably assist in the chemical leavening of the egg products byestablishing more uniform gas cells within the liquid egg.

It should be noted that the percentage weights provided herein have beenrounded mathematically which in certain instances may not exactly equal100%. In these instances, the percentage of eggs/or water may beinsignificantly increased or decreased to provide a 100% summation.

In general, the percentage of eggs in the enhanced egg product isbetween 54% to 64% by weight of the entire egg product. Water isnormally provided in the range of 0% to 35% of the weight of the entireegg product. Starch generally forms between 0.5% to 3% of the weight ofthe entire egg product. Edible oils also generally form between 4% and7% of the entire weight of the enhanced egg product. The leavening acidsgenerally form between 0.5% and 10% of the entire weight of the enhancedegg product while the leavening base is generally formed between 0.1%and 5% of the weight of the entire egg product. Salt normally formsbetween 0.4% and 0.8% of the weight of the entire egg product. The gumsand emulsifiers generally form between 0.1% and 5% of the weight of theentire egg product. Butter flavor generally constitutes between 0.1% and0.175% of the weight of the entire egg product. Also, citric acidgenerally forms between 0.01% and 3% of the weight of the entire eggproduct. Liquid pepper may also be included within the egg product wherethe liquid pepper is formed in an amount approximately 0.02% of theweight of the entire egg product. Non-fat dry milk is also providedbetween 1% and 4% of the weight of the entire egg product.

The above Examples and disclosure are intended to be illustrative andnot exhaustive. These examples and description will suggest manyvariations and alternatives to one of ordinary skill in this art. Allthese alternatives and variations are intended to be included within thescope of the attached claims. Those familiar with the art may recognizeother equivalents to the specific embodiments described herein whichequivalents are also intended to be encompassed by the claims attachedhereto.

The present invention may be embodied in other specific forms withoutdeparting from the spirit or essential attributes thereof; therefore,the illustrated embodiment should be considered in all respects asillustrative and not restrictive, reference being made to the appendedclaims rather than to the foregoing description to indicate the scope ofthe invention.

What is claimed is:
 1. A method for formation of an egg pattycomprising: A. placing unshelled eggs, water, an emulsifier, an edibleoil, and non-fat dry milk in a mixing vessel; B. mixing the contents ofthe mixing vessel to form a mixed liquid egg product; C. adding to themixed liquid egg product leavening agents comprising a leavening acidand a leavening base; D. transporting the mixed liquid egg product andleavening agents to an oven; E. cooking the mixed liquid egg product andleavening agents by the exposure to heat wherein said heat activatessaid leavening agents for the formation of gas pockets; and F. formingof an egg patty.
 2. The method according to claim 1, wherein said addingof leavening agents occurs by mixing.
 3. The method according to claim1, wherein said adding of leavening agents occurs by injection.
 4. Anegg patty formed according to the method of claim
 1. 5. The method forformation of an egg patty according to claim 1, further comprisingmixing salt to said liquid egg product.
 6. The method for formation ofan egg patty according to claim 1, further comprising mixing starch tosaid liquid egg product.
 7. The method for formation of an egg pattyaccording to claim 6, further comprising mixing citric acid to saidliquid egg product.
 8. The method for formation of an egg pattyaccording to claim 7, further comprising mixing butter to said liquidegg product.
 9. The method for formation of an egg patty according toclaim 7, wherein said eggs form between 54% and 64% by weight of saidegg patty.
 10. The method for formation of an egg patty according toclaim 7, wherein said water forms between 1% and 35% by weight of saidegg patty.
 11. The method for formation of an egg patty according toclaim 7, wherein said emulsifier forms between 0.1% and 5% by weight ofsaid egg patty.
 12. The method for formation of an egg patty accordingto claim 7, wherein said leavening agents form between 0.6% and 15% byweight of said egg patty.
 13. The method for formation of an egg pattyaccording to claim 7, wherein said non-fat dry milk forms between 1% and4% by weight of said egg patty.
 14. The method for formation of an eggpatty according to claim 7, wherein said edible oils form between 4% and7% by weight of said egg patty.
 15. The method for formation of an eggpatty according to claim 7, wherein said starch forms between 0.5% and3% by weight of said egg patty.
 16. The method for formation of an eggpatty according to claim 7, wherein said salt forms between 0.4% and0.8% by weight of said egg patty.
 17. The method for formation of an eggpatty according to claim 7, wherein said citric acid forms between 0.01%and 0.06% by weight of said egg patty.
 18. The method for formation ofan egg patty according to claim 17, wherein said leavening acid formsbetween 0.5% and 10% by weight of said egg patty.
 19. The method forformation of an egg patty according to claim 18, wherein said leaveningbase forms between 0.1% and 5% by weight of said egg patty.
 20. Themethod for formation of an egg patty according to claim 19, wherein saidleavening acid is selected from the group consisting of monocalciumphosphate monohydrate, monocalcium phosphate anhydrous, sodium asphatepyrophosphate, sodium aluminum phosphate, dicalcium phosphate dihydrate,sodium aluminum sulfate, glucono-gama-lactone, cream of tartar(potassium hydrogen tartrate), dipotassium acid phosphate, monopotassiumacid phosphate, adipic acid, anhydrous monocalcium phosphate, magnesiumphosphate, and sodium trimetaphosphate and any combination thereof. 21.The method for formation of an egg patty according to claim 19, whereinsaid leavening acid is dicalcium phosphate dihydrate.
 22. The method forformation of an egg patty according to claim 21, wherein said leaveningbase is sodium bicarbonate.
 23. The method for formation of an egg pattyaccording to claim 7, wherein said emulsifier is selected from the groupconsisting of xanthum gum, locust bean gum, carboxymethylcellulose,carrageenan, guar gums, beta carotene, agar, glycerol monostearate,monodiglycerides, and propylene glycol esters and any combinationthereof.
 24. The method for formation of an egg patty according to claim7, wherein said emulsifier is xanthum gum.
 25. The method for formationof an egg patty according to claim 7, wherein said edible oils areselected from the group consisting of soy oil, corn oil, peanut oil, andvegetable oils and any combination thereof.
 26. The method for formationof an egg patty according to claim 7, wherein said edible oil is soyoil.
 27. The method for formation of an egg patty according to claim 7,wherein said starch is selected from the group consisting of corn starchand potato starch and any combination therereof.
 28. The method forformation of an egg patty according to claim 1, wherein said eggs areselected from the group consisting of liquid whole eggs, liquid eggwhites, liquid egg yolks, dried whole eggs, dried egg whites, and driedegg yolks, and any combination thereof.